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Ingredients
- 3-4 boneless skinless chicken breasts
- 2-4 yellow squash medium (or zucchini or both)
- 2 medium onions
- 1 small head of broccoli or one bag of frozen
- 2 tblsp butter or coconut oil
- 1 tsp garlic powder
- 1 tsp Himalayan sea salt
- 1 tsp pepper
- 1 tsp tumeric
- 1 tsp thyme
Ingredients
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Recipe Notes
1. In a large skillet or wok, heat the butter or oil. Chop the chicken into bite sized pieces and add to pan. Sprinkle with some of the spices and cook until completely cooked. Slice the onions and add when chicken is almost done. Slice zucchini and chop broccoli into florets and add to pan. Sprinkle with additional spices if desired and cook another 5-7 minutes until all vegetables are tender.
Serving Size = 3 ounces of chicken with 2 cups of vegetables
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